This eggless cake is perfect for children due to the whole wheat flour, brown sugar and honey, and of course, nutritious carrots! I use whole cashews, and toast them for 5-6 minutes, then grind them down to a fine powder – this adds a whole new dimension of the flavour. You can serve this with a drizzle of bourbon sauce for the adults, some whipped cream or cream cheese frosting, but just a sprinkle of powdered icing sugar works the best!
The Recipe
9 inch cake
Ingredients
1 cup whole wheat flour
½ cup cashew powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
pinch of nutmeg
½ cup vegetable oil
½ cup brown sugar
1 tbsp honey
½ cup yoghurt
1 tsp vanilla
1 cup grated carrot (2-3 carrots)
½ cup cashew powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
pinch of nutmeg
½ cup vegetable oil
½ cup brown sugar
1 tbsp honey
½ cup yoghurt
1 tsp vanilla
1 cup grated carrot (2-3 carrots)
Instructions
Grease and flour a 9-inch pan
Heat the oven at 200C
Whisk the flour, cashew powder and other dry ingredients and set aside
In a large bowl whisk the sugar, honey and oil together for a few minutes
Then add the yoghurt and vanilla and whisk well
Then add the dry ingredients and fold it in, ensuring now dry pockets
Then fold in the carrots
Pour into the cake tin and bake for 25-28 minutes
Allow the cake to cool completely to room temperature before removing from the cake tin and slicing
Heat the oven at 200C
Whisk the flour, cashew powder and other dry ingredients and set aside
In a large bowl whisk the sugar, honey and oil together for a few minutes
Then add the yoghurt and vanilla and whisk well
Then add the dry ingredients and fold it in, ensuring now dry pockets
Then fold in the carrots
Pour into the cake tin and bake for 25-28 minutes
Allow the cake to cool completely to room temperature before removing from the cake tin and slicing
